Best 20 Chocolate Kiss Recipes

CHOCOLATE KISS COOKIES

Steps:

• In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

JEANNE'S CHOCOLATE KISS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.
• Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!

CHOCOLATE KISS PEANUT BUTTER COOKIES

Steps:

• Cream butter and peanut butter.
• Gradually add sugar and brown sugar, at medium speed until fluffy.
• Add eggs and vanilla, beat well.
• Combine dry ingredients.
• Add to creamed mixture, mixing well.
• Shape dough into 1-inch balls.
• Place on ungreased baking sheets.
• Bake at 350° for 8 minutes.
• Press a kiss into top of each cookie.
• Bake 2 more minutes.
• Cool on wire racks.

CHOCOLATE CHERRY KISS COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whisk flour and salt together in a small bowl.
• Combine shortening, powdered sugar, cherry juice, red food coloring, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
• Shape dough into 1-inch balls; arrange 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately top each cookie with a chocolate kiss, pressing firmly. Transfer cookies to wire racks to cool completely.

CHOCOLATE CARAMEL KISS COOKIES

Steps:

• Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next 5 ingredients; gradually beat into creamed mixture., Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

COCONUT CHERRY CHOCOLATE KISS COOKIES

Steps:

• To make dough-In large mixer bowl cream butter with the cream cheese and sugar until light and fluffy.
• Add egg yolk and vanilla. Beat well.
• Combine flour,baking powder and salt.NOTE-A touch of almond extract intensifies cherry flavor.
• Gradually add to creamed mixture.
• Stir in cherries and 3 cups coconut. Cover tightly and chill for 1 hour ,or until firm.
• To bake-Shape dough into 1 inch balls.
• Roll in coconut.
• Place on ungreased cookie sheet.
• Bake 350°F for 10-12 minutes or until lightly browned.
• Remove from oven. Immediately press 1 kiss in center of each cookie.
• Cool 1 minute.
• Carefully remove from cookie sheet. Cool completely on wire racks.

CHOCOLATE THUMBPRINT KISS COOKIES RECIPE - (4.2/5)

Steps:

• Beat butter with sugar in medium bowl until well blended. Beat in egg yolk, milk, and vanilla. In a separate bowl, stir together flour, cocoa, and salt. Gradually add dry ingredients to butter mixture, beating until blended. Stir in morsels. Refrigerate dough for 1 hour or until firm. Heat oven to 350°F. Shape dough into 1-inch balls, roll balls in granulated sugar, place on cookie sheet. Press thumb gently in the center of each cookie. Bake 8 to 10 minutes. While baking unwrap kisses. When cookies are done, remove from oven and immediately and gently press unwrapped kisses into each thumbprint indention. Dust cookies with powdered sugar. Best served warm.

CHERRY CHOCOLATE KISS COOKIES - VALENTINE KISSES

Steps:

• Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.
• Refrigerate dough for at least 30 minutes (you don't have to, but dough is easier to work with when cold).
• Roll dough into balls, coat in sugar and place on cookie sheet. These cookies will flatten on their own, but I typically put a thumb print in the center to flatten some.
• Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
• Add Hershey Kiss/Hug to center of the cookies. (Hugs melt especially fast, you may want to let the cookies cool a little longer before adding Hugs, but cookies should still be warm so chocolate can melt into the cookie).
• Transfer to wire rack to cool.

CHOCOLATE KISS COOKIES

Steps:

• Preheat oven to 350 degrees and cover a cookie sheet with parchment paper.
• In a large mixing bowl cream together the butter and sugar until light and fluffy.
• Stir in egg, vanilla, milk, and vegetable oil.
• Then add in the salt, baking soda, cocoa, and flour. Stir until combined.
• If the dough is too sticky, chill in the fridge for about 10 minutes.
• Otherwise, roll into 1 inch balls and then roll into a bowl filled with sprinkles.
• Place on prepared baking sheet.
• Bake for 8 minutes and remove from oven.
• Gently press an unwrapped Kiss into the center of each cookie.
• Remove for baking sheet onto a cooling rack (or a paper towel).
• Let the chocolate Kisses set up for about 20 minutes before eating.

CHOCOLATE COFFEE KISS

Steps:

• In a coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Fill mug with hot coffee. Top with a dollop of whipped cream, drizzle with chocolate syrup and garnish with a maraschino cherry.

CHOCOLATE KISS

Steps:

• Put a little caramel sauce on one plate and cocoa powder on another. Dip the edge of a martini glass first in the caramel, then in the cocoa powder.
• Put the cognac, half-and-half, sherry, Bitter Chocolate Syrup and Simple Syrup in a cocktail shaker and DRY SHAKE vigorously to mix the ingredients together well. Add ice and shake vigorously again. Taste for balance, single-strain into the prepared glass, garnish with fresh nutmeg and serve.
• Mix the chocolate with 4 ounces warm water in a small bowl until melted.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

CHOCOLATE CHIP KISS COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large mixing bowl, beat butter or margarine, sugar, brown sugar and vanilla until well blended. Add flour, blend until smooth. Stir in small chocolate chips.
• Unwrap chocolate kiss candies. Mold scant tablespoons of dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
• Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. NOTE: I buy chocolate dessert topping and drizzle over cooled cookies.

RASPBERRY CHOCOLATE KISS COCKTAIL

Steps:

• Fill a shallow dish with enough simple syrup to just cover the bottom. Place crushed cookies into another shallow dish. Invert a martini glass into simple syrup and then immediately into crushed cookies to coat the rim of the glass.
• Place raspberries in a cocktail shaker; crush with a muddler. Add simple syrup and muddle again. Add vodka and cranberry juice; fill shaker with ice. Shake well until chilled. Strain into prepared martini glass. Serve immediately.

DOUBLE CHOCOLATE KISS COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well.
• 3. In a large bowl, combine flour, cocoa, baking soda, and salt. Slowly blend into creamed mixture.
• 4. Drop by tsp. onto lightly greased cookie sheet (or parchment paper lined). Bake approximately 8 minutes. Do not over bake. Remove to wire racks. Cool until just warm.
• 5. Frost with vanilla or fudge frosting, topping off with a Hershey's Kiss.

CHOCOLATE COFFEE KISS

Steps:

• In an Irish coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Add half of the chocolate syrup, then fill mug with hot coffee; stir gently.
• Top with a dollop of whipped cream, drizzle with remaining chocolate syrup and garnish with a maraschino cherry or a few chocolate shavings.

CHOCOLATE KISS COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or Silpat baking mats and set aside. In a medium bowl, whisk together the flour, cocoa, and salt. Set aside. In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Pour the sprinkles into a small bowl. Roll the balls of dough, about 3 teaspoons of dough per cookie, then roll each ball into the sprinkles to coat. Place the dough balls on the prepared baking sheet, 2 inches apart. Bake the cookies for 9-12 minutes. Check early to be safe. You want to take them out when they are still soft in the center. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Press the chocolate kisses into the center of each cookie. Transfer the cookies to a wire rack to cool completely. Note-cookies will keep in an airtight container at room temperature for up to 1 week.

CHOCOLATE KISS COCKTAIL

Steps:

• Place the cognac, sherry, Cane Simple Syrup, dark chocolate syrup, half-and-half, caramel sauce and chocolate bitters if using in a cocktail shaker (without ice) and dry shake until everything is emulsified. Add large ice cubes and shake again vigorously. Double strain and serve in a martini glass or cocktail coupe. Garnish with dark cocoa powder.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

CHOCOLATE KISS PEANUT BUTTER PIE

Steps:

• Melt the chocolate with the whipping cream. Stir until smooth, and spread evenly over the bottom of the pie shell. Refrigerate until ready to fill; chocolate should be firm before filling.
• Put the dry pudding mix and peanut butter in a heavy saucepan. Over low heat, gradually stir in the milk using a wire whisk. Stir constantly until mixture thickens and comes to a boil. Cool for 15 minutes, stirring often. Pour peanut butter filling into crust. Chill several hours.
• Top with whipped topping and chopped peanuts if desired.

CHOCOLATE COFFEE KISS

Steps:

• 1. In an Irish coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Add half of the chocolate syrup, then fill mug with hot coffee; stir gently.
• 2. Top with a dollop of whipped cream, drizzle with remaining chocolate syrup and garnish with a maraschino cherry or a few chocolate shavings.

TOFFEE CHOCOLATE KISS

Steps:

• 1. Preheat oven to 350. Line pans with parchment paper or lightly spray pans...or the toffee will stick.
• 2. In a large bowl, beat butter at medium speed until creamy, add sugar, beating well, add vanilla mixing well.
• 3. In a medium bowl, sift or whisk together flour, powder and salt. Gradually add to creamed mixture, mixing well, until it 'starts' to come together, then add toffee and pecans, if desired. Dough will be crumbly, see photo.
• 4. Step 4 - #1 - For Kiss on top of cookie. Shape dough into 1-1 1/2" balls, squeeze dough together and then roll into a ball. If it breaks apart, squeeze together again then roll. Place onto prepared cookie sheets. Bake for 10-12 minutes or until just starts to brown along bottom edge. Remove from oven, immediately press Kiss into center of each cookie. Remove from cookie sheet to cooling racks.
• 5. Step 4 - #2 - For Kiss inside of cookie. Shape dough into 1 1/2" balls, squeezing dough together and then rolling, push a Kiss, tip first into the ball, using a little more dough to cover bottom if needed. Roll again, gently to make nice ball shape. Place onto prepared cookie sheets. Bake for 10-12 minutes or until just starts to brown along bottom edge. Cool on pan 2 minutes, then remove from cookie sheet to cooling racks.
• 6. TIPS: I had mentioned in the above note, about turning your kiss upside down makes for an ugly cookie...than a Just a Pinch member, Carol Harpel/Kitzer mentioned that doing that makes for easier shipping to our troops overseas or any shipping for that matter...Wonderful Idea!!! ANOTHER TIP: Member Jill Hanses mentioned spreading the kiss over the top, another Wonderful Idea!!! To do this I would remove cookies from oven, place kiss on top of each cookie, then remove cookies to cooling racks. Wait 10ish minutes (the heat from the cookie will melt the chocolate) then spread chocolate over top. Allow to cool and set up. You can place in frig or freezer to hurry the chocolate back to a solid state. Enjoy!!!